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malutzrn_11133083

Ridgefield, Connecticut

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Replied to Butternut Squash Risotto

Jan 18, 2014 on FoodNetwork.com

I used my 3 quart skillet, 3" deep and I just squeaked through with the recipe. Bigger would be definitely better!

Replied to Butternut Squash Risotto

Jan 18, 2014 on FoodNetwork.com

I used my 3 quart skillet, 3" deep and I just squeaked through with the recipe. Bigger would be definitely better!

Reviewed Butternut Squash Risotto

Jan 18, 2014 on FoodNetwork.com

Awesome risotto!!! I followed the recipe except I used fresh butternut squash which I steamed while I made the risotto. I used several twists of freshly ground nutmeg when I added the chopped steamed squash, butter, freshly ground parmiagiana, salt and pepper. This recipe would easily serve 8-10 guests as a side dish. I would also halve the recipe...

Reviewed Easy Enchilada Sauce

Jan 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

I was making a chicken tortilla soup recipe that called for enchilda sauce which was not in my pantry. I found this recipe from Emeril Lagasse super easy. I had all the ingredients in my pantry. I followed the recipe exactly. Thirty minutes later I had a delicious enchilada sauce for my soup. So much better than the canned. It is thicker, not watery...

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